Vineyard Napa Valley Chardonnay

Chardonnay is an anomaly on the Rutherford Bench, where the Staglin family has farmed organically since the estate's founding in 1985 — a deliberate commitment that earned CCOF certification in 2005, rare at this prestige tier. The 51 certified-organic acres

sit on an alluvial fan of deep, slightly gravelly, volcanic-origin soils at the base of Mount St. John in the Mayacamas Range, drained efficiently enough to stress vines into concentration while San Pablo Bay fog moderates afternoon heat.

Whole-cluster pressing feeds directly into large-format French oak barrels for fermentation, followed by approximately 10 months on lees with bâtonnage in the early months only — a deliberate tapering that builds texture without obscuring site character.

Crucially, malolactic fermentation is largely restricted, a counter-intuitive choice for Napa Chardonnay that preserves the vineyard's natural acidity rather than softening it into a richer, more commercially approachable profile.

The 2017 vintage delivered sun-drenched growing conditions tempered by cool evenings, yielding fruit with the concentration to sustain the wine's structural ambitions. Drinking well now through the mid-2020s.